Focaccia Stuffing with Apples and Pancetta

All the other boring stuffings will be jealous when this one makes its debut on your holiday table! Herbs, citrus, nuts, pancetta and broth come together as an ensemble cast that will turn a humble side dish into the star of the show....MORE+LESS-

Ingredients

Stuffing

8

cups 1/2-inch cubes focaccia bread (about 1 lb)

8

oz pancetta, diced

6

tablespoons butter

1

cup diced onion

1

cup diced celery

1/4

teaspoon salt

1/4

teaspoon pepper

2

Gala apples, cored and cut into 1/2-inch cubes (2 cups)

2

cups Progresso™ chicken broth (from 32-oz carton)

2

eggs, slightly beaten

2

tablespoons chopped fresh thyme leaves

2

tablespoons chopped fresh sage leaves

Walnut Topping

1/2

cup toasted walnuts, chopped

1/4

cup chopped fresh parsley

1

teaspoon grated orange peel

Steps

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1

Heat oven to 325°F. Place cubed bread on ungreased cookie sheet; bake 10 to 15 minutes or until dry and crispy. Cool completely on cookie sheet.

2

Meanwhile, spray 4-quart Dutch oven with cooking spray; place over medium-low heat. Add pancetta; cook about 13 minutes, stirring frequently, until rendered and lightly browned. Using slotted spoon, transfer pancetta to large bowl; set aside. Pour off all but 2 tablespoons fat from Dutch oven; discard or reserve for another use.